Pumpkin Pancakes with Maple Cinnamon Whipped Cream

Pumpkin Pancakes with Maple Cinnamon Whipped Cream

Once October arrived I had this “seasonal anxiety” to add pumpkin to everything… some things were better, and to be honest some things not so much. But one pumpkin recipe I can always rely on for a celebration of the fall season are these pumpkin pancakes.

I usually don’t mess with the classics too much, but this time I wanted to add something a little extra… so I came up with maple cinnamon whipped cream! My husband pretty much had equal parts of whipped cream to pancake and honestly I barely got enough for myself! The whipped cream balances out the spiciness of the pancake and is super easy to make!

Keep reading for the recipe…

Pumpkin Pancakes

Serves 6 (I halved this recipe for my husband & I)

2 1/2 c. flour

4 tbsp. sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. ginger

1 tsp. freshly grated nutmeg

1 tsp. cinnamon

2 pinches of clove

2 c. milk (or a splash more for thinner batter)

3/4 c. canned pumpkin puree

4 tbsp. melted butter

2 eggs

Chopped pecans for garnish

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.

2. In a separate bowl whisk together milk, pumpkin, melted butter and eggs.